Celebrating foods allergen-free & more
free from gluten and the top 8 allergens
Patatas bravas are simple yet super delicious tapas from Spain.
These fried or roasted potatoes with a spicy tomato sauce and garlic aioli are full of flavor and highly addictive. So addictive that we ordered them at every restaurant we dined at while in Barcelona this past week.
So delicious that we didn’t waste any time recreating patatas bravas as soon as we got home.
It’s tapas time!…
free of gluten and top 8 allergens
Nothing says “breakfast” like these blueberry corn cakes.
We’ve taken out the top allergens that are normally associated with pancakes and created a breakfast treat that is equal parts of comfort and pure bliss.
These sweet-but-not-too-sweet blueberry corn cakes have a lovely texture and so much flavor that you’ll probably eat more than you planned.
It wasn’t until I stopped making these cakes that Joel stopped eating them. 🙂
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plant-based, free of gluten and top 8 allergens
This crisp and refreshing fruit and broccoli slaw takes a dynamic twist from the classic coleslaw.
We’ve traded the sweet mayo dressing for a homemade dressing made with papaya, onion, Dijon style mustard, white balsamic vinegar, a little agave, and sriracha.
To make it more interesting, the salad is studded with strawberries, grapes, and bananas. Yum!
A dressing made with papaya seeds? You’d better believe it!…
free from gluten and the top 8 food allergens
Ring in the season for back-to-school dinners with this fun, simple and delicious Veggie Pizza Pasta Bake.
This quick and easy, 6-ingredient meal features pizza flavors in a delicious cheesy casserole. We added mushrooms, kale and black olives, but feel free to add your own favorite toppings.
Follow this fun, simple recipe for a delicious entree perfect for any night of the week….
plant-based, free of gluten and top 8 allergens
Delicious and healthy, these subtly sweet coconut cacao bites are made with six simple ingredients, coconut, cacao powder, pure maple syrup, coconut oil, vanilla extract, and sea salt.
Cacao vs cocoa: Is there a difference?
Most of us are probably more familiar with cocoa powder, but there is a big difference between the two.
Check out these adorable, “habit forming” bites and see why cacao powder is a whole lot better for you……
A Southern spread that actually got it’s start in New York, pimiento cheese is made with cheddar cheese, mayonnaise and pimiento peppers. It’s a staple at picnics and potlucks and even shows up at some of the South’s finest restaurants.
This wonderful allergy-friendly version of pimiento cheese can be used for grilled cheese sandwiches, as a spread for crackers and veggies, or alongside fried green tomatoes for a real splurge.
Some spell it pimiento…others…pimento.
Either way, we say, bring on the “P-cheese”!
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This cauliflower polenta with maple-balsamic roasted vegetables may look like a plain Jane dish, but don’t be fooled.
It’s more flavorful than the real thing and it’s super healthy. Citrus perks up the toasty flavors of these roasted vegetables, which have soaked in jaw-dropping flavor from the sauce.
Whether it’s cauliflower pizza, cauliflower rice, buffalo cauliflower, or cauliflower steaks, the meek cauliflower is one of the hottest culinary trends. It can take on so many flavors and textures, plus it’s packed with nutrients and it’s grain-free.
Cauliflower makes great polenta. We’ll show you how easy it is to make and the simplest and best way to roast vegetables perfectly tender and packed with incredible flavors!
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Beat the heat with an amazing Chocolate Raspberry Affogato!
Try this delicious variation of the traditional vanilla gelato and espresso treat. We’ve added raspberry ganache as the first layer…yum!
With temperatures well into the triple digits all week, this cool and refreshing dessert is the way to go.
If you’re not a fan of coffee, we have a substitution for you.
Come on and meet a new favorite dessert……
If you’re looking for the perfect potluck or barbecue friendly salad, this is it. It’s crisp, crunchy and absolutely the best broccoli salad ever!
The inspiration for making this salad came after eating a broccoli salad at Bob’s Red Mill Whole Grain Store in Oregon. That salad was so delicious, that I saved the ingredient label so I could hopefully replicate it at home. The ingredients were broccoli, celery, vegenaise, red onion, sunflower seeds, raisins, cane sugar, and red wine vinegar. Sounds easy, huh?
So we duplicated the salad using the same ingredients, but adding allergy-friendly shredded cheddar cheese. Wow!
If you know someone who doesn’t like broccoli, have them try this salad. It’s a winner!…
There’s something special about homemade blueberry jam made with love.
Most commercially prepared jams are loaded with sugar that hides the natural sweet tartness of the blueberries. Making this homemade jam is as easy as can be and has none of the refined sugars or preservatives that the store bought stuff contains.
Jam is traditionally crushed fruit with sugar and pectin. Instead of pectin, which requires lots of sugar to set, we’re using chia seeds to thicken our blueberry jam.
Chia seeds are magic. When soaked in liquid, they absorb about 12-times their weight and develop a gel-like coating. We love using them in all kinds of foods from overnight oats to sauces and baked goods.
Cha-cha-chia!
You don’t have to add loads of sugar to make a good jam. Come see…no pectin or canning required!
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